Ingredients

• 1 pint (2 cups) grape or cherry tomatoes
• 1 cup Lindsay® Ripe Pitted Olives
• 1 cup Lindsay® Greek Kalamata Pitted Olives
• 1 cup Lindsay® Garlic Stuffed Spanish Olives
• 1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
• 8 whole garlic cloves, peeled
• 1/4 cup olive oil
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.